Lunch: Turkey-Biscuit Pot Pie

Turn leftover holiday turkey into a comforting casserole. Carrots and broccoli make it a meal in one!

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Turkey-Biscuit Pot Pie

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

2 1/2 cups ready-to-eat baby-cut carrots (12 oz)
2 cups cut-up fresh broccoli
3 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
3 tablespoons all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cups cubed cooked turkey

Instructions

Heat oven to 400 °F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens.
Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.

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